February 10, 2009

Thai Green Curry

This is so easy to make and delicious that I refuse to order this when we go out for Thai. Most ingredients can be found at Thai and most Asian Supermarkets.

For those in NYC, there are two Thai grocery stores in Chinatown:
  • Bangkok Center Grocery: 104 Mosco St., New York, NY 10013
  • Udom Grocery: 81 Bayard St., New York, NY 10013

You will need:
One can of coconut milk


Thai Green Curry Paste


Bamboo Shoots


Straw Mushrooms


I set aside the 1/2 cup of the bamboo shoots, 1/4 cup of the straw mushrooms and also some julienned orange & green peppers (about half of each)



Other ingredients:
- sugar
- fish sauce
- meat of your choice (i used chicken)

To begin, refrigerate the coconut milk for about 20 minutes. This will cause the milk to seperate and a thicker, top layer will form once its cold. In a heated pan, spoon about 3-4 tablespoons of the creamy (solidified) layer of the coconut milk. It will start boiling/sizzling. Add in 1 tablespoon of the green curry paste. (If you like it SPICY, add in more. But be warned: I used two HEAPING tablespoons and it was SUPER DUPER spicy.)

Cook the coconut milk & curry paste together (about 5 minutes). It'll be dry & look like its gonna burn... but it's getting the oil out of the coconut milk & curry. Then add in the rest of the coconut milk. Bring to a boil and then add in your meat & veggies. Bring all that to a boil once more and then add in 1 tablespoon of sugar, 2-3 tablespoons of fish sauce, pinch of salt (to your taste).


Simmer for 15-20 minutes more (to ensure that the meat is cooked thoroughly) and then serve.
From karen's cookies cakes & more


Serves 4.

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